Yonder Maeven Cake
Forgive me this is the fifth or so generation of this recipe. I have not baked it in a while and with that in mind, I will admit to my own methods of delicious in the kitchen that I do not always divulge. I will make an attempt this fall to create it again. Although it will be completely from scratch and possibly, time consuming. I have a honey soaked cake to bake as well before Christmas. If all goes right, both may become staples I the kitchen again.
Note: As I always, I abide in your intelligence and degree of skill in the kitchen. If need be get assistance. If you do not trust my measurements or choice of ingredients, substitute as your skill allows you to make sense of the recipe. The recipes are sound in my memory, but may not be in the completion. I have not touched the Yonder Maeven recipe in over six years. So it lead to forgetting a few nuances, moving away from the Lebanese grocer, and misplacing the recipe that I wrote the night after it was baked for the second time. Let us just remind ourselves the purchase happened during the first round at the bake sale at the church. That still makes me feel a little tingly and hungry inside. At work, they thought I pulled it out of an Old World recipe book. (Pride in cooking, indeed.)
So, the short cut is to use the Classic Yellow Cake Mix. For the water addition or if you substitute milk, make it hot by adding the juice and zest of one small orange to the liquid as well as 2 cinnamon sticks. Heat to a gentle boil. Remove the cinnamon sticks. Instead of oil, use the equivalent in butter. Mix the batter and set aside.
Overall, the baking assembly is a bit like a Streusel Swirl approach, so the key is in the filling.
For the filling:
½ cup of whole almonds
2” square of ginger root
½ teaspoon of Cardamom
2 Tablespoons of unsalted butter
¼ cup of dark brown sugar
1Tablespoon of flour
Pulverize and blend all the ingredients in a food processor. Set aside.
Butter a Bundt pan or angel food cake pan. Dust it with granulated sugar. Add 2/3 of batter to the pan. Sprinkle the filling over top leaving room for the batter to fill in on either side during baking. Add remaining batter.
Bake at 350 degrees Fahrenheit for 35-45 minutes. Cool Thoroughly for at least 15-30 minutes. Turn out and finsh off with a traditional icing from powdered sugar and water. 1/2 cup of powdered sugar may be enough for one to two teaspoons of water. Start with a little bit of water, otherwise you will be adding a large volume of sugar to get the right consistency.
Note: A nonstick pan is the only way to go on this. Otherwise, when cool, the crust may stick to the pan and cause it to break into chunks. If you choose to play it safe, butter and flour the pans only. Omit the dusting of granulated sugar.
Meanwhile I’m pondering food ingredients and breaking out the gastronomique encyclopedia I bought at the library on the book sale shelves. I can not seem to cook in this heat. So why not study and plan for the winter?
~Pastied Pastry Cook